Snickerdoodle Pumpkin Pie Ice Cream Sandwiches Recipe

Experience the ultimate autumn indulgence with these delicious Snickerdoodle Pumpkin Pie Ice Cream Sandwiches, where spiced cookies embrace a creamy pumpkin center.

These Snickerdoodle Pumpkin Pie Ice Cream Sandwiches combine the warm, spiced flavors of pumpkin pie with the irresistible sweetness of snickerdoodle cookies, all sandwiched together with a creamy scoop of ice cream. 

Whether you’re craving a cozy fall dessert or simply want to indulge in a unique and delicious treat, these ice cream sandwiches are guaranteed to satisfy your sweet tooth and leave you wanting more. 

As a registered dietitian, Alex often get asked about tips to make a more healthy dessert or other indulgent item. Allowing yourself to eat what you truly want is powerful, and I believe you’ll actually eat less of these unhealthy treats if you allow yourself to indulge once in a while.

So there are no healthy shortcuts here with these pumpkin pie ice cream sandwiches. Just snickerdoodle cookies the way my mom makes them! Plus, whole-milk pumpkin ice cream for added good measure. (And I love that there’s so many things you can create with a snickerdoodle like a Chocolate Kiss Snickerdoodle Cookie.) 

And for built-in portion control, I made these guys slightly smaller than store-bought ice cream sandwiches. They’re the perfect way to indulge your sweet tooth without going overboard. So get ready to experience the ultimate fusion of flavors in every bite!

Ingredients Needed

For the snickerdoodle cookies:

Butter

Cane sugar

Brown sugar 

Large eggs

All-purpose flour

Cream of tartar  — The secret ingredient to chew soft snickerdoodle cookies!

Baking soda 

Salt 

Cinnamon

For the pumpkin pie ice cream:

You’ll need 1 quart of pumpkin ice cream. To save time, you can purchase some at the store. Usually around mid September, we’ll spot some available at Whole Foods. To make your own, you’ll need the ingredients below:

Whole milk

Brown sugar

Molasses

Pumpkin puree — Do not substitute for pumpkin filling. Pureed pumpkin is 100% pumpkin without additional spices or flavors.

Cinnamon

Ginger

Freshly ground nutmeg

Heavy cream

Pure vanilla extract

How to Make the Best Pumpkin Pie Ice Cream Sandwiches Recipe

To make the snickerdoodle cookies:

1 — Preheat oven to 400 degrees F. 

2 — Place softened butter, 3/4 cup cane sugar, and brown sugar in the base of a stand mixer (or large bowl, using a hand-mixer). Cream the butter and sugar together until completely combined, for about 1 minute.

3 — Beat in the eggs, one at a time. 

4 — In a separate large bowl, whisk the flour, cream of tartar, baking soda, salt and 1/2 teaspoon cinnamon. Slowly add the flour mixture into the sugar mixture until just combined.

5 — Lightly spray a cookie sheet with cooking spray. In a small bowl, combine the remaining 1/4 cup sugar and 1 tablespoon cinnamon. 

6 — For sandwiches, you’ll want the cookies to be uniform in size. We recommend using a tablespoon cookie scoop to form the balls. Scoop out cookie dough and roll in the sugar and cinnamon. 

7 — Place on the prepared cookie sheet and flatten slightly. Continue with the rest of the batter, placing the cookies about 3″ apart. 

8 — Bake for 8-9 minutes until soft and tender. Ice cream sandwiches do better with a softer cookie, so watch your oven to make sure they don’t become too crisp! Remove and let cool completely on a wire rack.

To make the homemade pumpkin pie ice cream:

1 — Place the milk, brown sugar and molasses in a medium mixing bowl and whisk until sugar is dissolved, either by hand or a hand-mixer on low speed. 

2 — Whisk in the pumpkin puree, cinnamon, ginger and nutmeg and stir until completely combined.

3 — Slowly add in the heavy cream and vanilla, stirring until just mixed together. Place mixture in the fridge to cool for at least 1-2 hours.

4 — Process ice cream mixture according to your ice cream maker’s manufacturing instructions.

Assembling Your Ice Cream Sandwiches 

We highly recommend freezing the snickerdoodle cookies beforehand. This will save you on freeze time and allow the cookies and ice cream to sandwich together easier. 

1 — Scoop ice cream onto a cookie half and place another cookie half on top. Gently press down to seal.

2 — Place the sandwiches on a baking sheet or freezer-safe container. Continue with the rest of the cookies, layering them in a single layer so they don’t stick together. 

Or wrap the cookies in plastic wrap, and freeze them in a loaf pan or large freezer container. If they are wrapped, it is okay to lightly stack them.

3 — Freeze until set, about 30 minutes.

Recipe Notes and Tips

If you want to assemble your ice cream sandwiches immediately:

We highly recommend assembling cookies that are frozen. You can simply freeze the cookies while you make the ice cream. However, it is okay to assemble the cookies with freshly homemade ice cream. It will still be slightly soft, but the ice cream will spread easier. If you decide to do so, make sure to freeze the sandwiches for about 2-3 hours since the ice cream has not been frozen yet.

How long will the pumpkin ice cream sandwiches keep?

Enjoy as is or wrap each ice cream sandwich in plastic wrap for longer storage in the freezer. When wrapped, they will keep roughly 3 months. 

Fun variations to try:

Instead of snickerdoodle cookies, have some fun and experiment with pumpkin chocolate chip cookies since fall is pumpkin pie spice season! Or try a combination with brown butter toffee cookies.

More Easy Ice Cream Recipes

What is your go-to dessert when you’re having a sweet craving? Do you prefer to go with a healthier option or indulge occasionally?

• No Churn Grasshopper Pie Ice Cream
• 3 Ingredient Strawberry Ice Cream Bon Bons
• Our classic homemade ice cream recipe
• Bailey’s Ice Cream With Whiskey Carmel Sauce

Snickerdoodle Pumpkin Pie Ice Cream Sandwiches Recipe

Print Recipe

5 from 5 votes

Snickerdoodle and Pumpkin Ice Cream Sandwiches are the perfect way to link summer and fall; a cooling dessert with warm comforting flavors.

Prep Time45 minutes mins

Cook Time9 minutes mins

Freeze Time2 hours hrs

Total Time2 hours hrs 54 minutes mins

Course Desserts

Cuisine Cookies, Ice Cream

Equipment

• Mixer
• Baking sheet
• Large mixing bowl
• Medium mixing bowl
• Ice cream maker

Ingredients

For the snickerdoodle cookies:

• 1 cup butter at room temperature
• 1 cup cane sugar divided into 3/4 cup and 1/4 cup
• 1/3 cup brown sugar
• 2 large egg
• 2 cup all-purpose flour
• 1 tsp cream of tarter
• 1 tsp baking soda
• 1/5 tsp salt
• 3 tsp cinnamon divided into 1/2 teaspoon and 3 teaspoons
• 1 qt pumpkin ice cream store bought or homemade

For the homemade pumpkin ice cream:

• 1 cup whole milk
• 1 cup brown sugar
• 2 tbsp molasses
• 1 cup pumpkin puree  no pumpkin pie filling
• 1 tsp cinnamon
• 1 tsp ginger
• 1/4 tsp freshly ground nutmeg
• 2 cup heavy cream
• 1 tsp pure vanilla extract

Nutrition

Serving: 1g | Calories: 356kcal | Carbohydrates: 41g | Protein: 4g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 186mg | Potassium: 210mg | Fiber: 1g | Sugar: 31g | Vitamin A: 2320IU | Vitamin C: 1mg | Calcium: 100mg | Iron: 1mg

Servings: 24

Calories: 356kcal

Instructions

To make the snickerdoodle cookies:

• Preheat oven to 400 degrees F. 
• Place softened butter, 3/4 cup cane sugar, and brown sugar in the base of a stand mixer (or large bowl, using a hand-mixer). Cream the butter and sugar together until completely combined, for about 1 minute.
• Beat in the eggs, one at a time. 
• In a separate large bowl, whisk the flour, cream of tarter, baking soda, salt and 1/2 teaspoon cinnamon. Slowly add the flour mixture into the sugar mixture until just combined.
• Lightly spray a cookie sheet with cooking spray. In a small bowl, combine the remaining 1/4 cup sugar and 1 tablespoon cinnamon. 
• For sandwiches, you'll want the cookies to be uniform in size. I recommend using a tablespoon cookie scoop to form the balls. Scoop out cookie dough and roll in the sugar and cinnamon. 
• Place on the prepared cookie sheet and flatten slightly. Continue with the rest of the batter, placing the cookies about 3" apart. 
• Bake for 8-9 minutes until soft and tender. Ice cream sandwiches do better with a softer cookie, so watch your oven to make sure they don't become to crisp!
• Remove and let cool completely on a wire rack.

To make the homemade pumpkin ice cream:

• Place the milk, brown sugar and molasses in a medium mixing bowl and whisk until sugar is dissolved, either by hand or a hand-mixer on low speed. 
• Whisk in the pumpkin puree, cinnamon, ginger and nutmeg and stir until completely combined.
• Slowly add in the heavy cream and vanilla, stirring until just mixed together. Place mixture in the fridge to cool for at least 1-2 hours.
• Process ice cream mixture according to your ice cream maker's manufacture instructions.

To assemble the sandwiches:

• Scoop ice cream onto a cookie half and place another cookie half on top. Gently press down to seal.
• Place the sandwiches on a baking sheet or freezer-safe container.
• Continue with the rest of the cookies, layering them in a single layer so they don't stick together.
• Freeze until set, about 30 minutes. 

KEYWORD: pumpkie pie ice cream sandwiches

Don’t forget to share your Snickerdoodle Pumpkin Pie Ice Cream Sandwiches with us on Instagram using the hashtag #sugarandclothloves. Looking for more quick and delicious recipes? Find them all right here with a few bites to go along with them!